Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars
Crossref DOI link: https://doi.org/10.1007/s10068-017-0289-6
Published Online: 2018-01-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hajar-Azhari, Siti
Wan-Mohtar, Wan Abd Al Qadr Imad http://orcid.org/0000-0002-5384-4325
Ab Kadir, Safuan
Rahim, Muhamad Hafiz Abd
Saari, Nazamid
Funding for this research was provided by:
Universiti Putra Malaysia (5523380)
License valid from 2018-01-05